High Protein Rustic Lentil Bread
Elevate your bread-baking repertoire with this High Protein Rustic Lentil Bread, a wholesome and hearty creation that’s perfect for health-conscious bakers and food enthusiasts alike. Packed with nutritious ingredients like red lentils, whole wheat flour, and a blend of sunflower and pumpkin seeds, this bread delivers an earthy flavor and soft texture while boasting a protein-rich profile. The dough incorporates a smooth lentil puree and active dry yeast, ensuring a natural rise and rich flavor, while olive oil and honey add a subtle hint of moisture and sweetness. With easy-to-follow steps, you'll shape and bake a rustic loaf that pairs beautifully with soups, salads, or as a standalone snack. Whether you're after a nutritious twist on your daily bread or a unique way to incorporate lentils into your diet, this recipe is sure to impress.
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Recipe Information
Ingredients
- 1 cup red lentils
- 2 cups water
- 2 cups whole wheat flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 cup warm water
- 2 teaspoons active dry yeast
- 0.25 cup sunflower seeds
- 0.25 cup pumpkin seeds
Instructions
Rinse and soak the red lentils in 2 cups of water for at least 3 hours or overnight. Drain and rinse well.
Blend the soaked lentils with 1 cup of warm water until smooth to create a lentil puree.
In a small bowl, combine the yeast and honey with 1 tablespoon of warm water. Let it sit for 5-10 minutes until frothy.
In a large mixing bowl, combine flour, baking powder, salt, sunflower seeds, and pumpkin seeds.
Add the lentil puree, yeast mixture, and olive oil to the dry ingredients. Mix until a sticky dough forms.
Turn the dough onto a floured surface and knead lightly for about 5 minutes until smooth.
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm area for about 1 hour until doubled in size.
Preheat the oven to 375°F (190°C).
Punch down the dough and shape it into a round loaf.
Place the shaped dough on a parchment-lined baking sheet.
Allow the loaf to rise again, covered, for 20-30 minutes.
Bake for 45 minutes, or until the loaf sounds hollow when tapped at the bottom.
Cool on a wire rack before slicing. Serve and enjoy!
Nutrition Facts
Calories |
1794 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.0 g | 88% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 21.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3301 mg | 144% | |
| Total Carbohydrate | 249.8 g | 91% | |
| Dietary Fiber | 51.8 g | 185% | |
| Total Sugars | 23.3 g | ||
| Protein | 69.3 g | 139% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 194 mg | 15% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 2399 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
